Instructions

Chocolate Crêpes

1. Whisk dry ingredients together well in large bowl.
2. Whisk together wet ingredients in a separate bowl.
3. Combine and mix very well. The batter will be quite thin.
4. Optionally, but preferably for best results, chill the batter for at least an hour. It can easily sit overnight covered in the refridgerator.
5. To cook crepes, heat a shallow skillet (non-stick preferred) over medium heat. If you have a thermal thermometer, the ideal temperature for the pan is 400 F.
6. Pour about 1/4 cup batter into the pan and quickly swirl it around or use a crepe tool to spread evenly. Do this quickly and evenly. It may take a few for practice.
7. Cook for about a minute and carefully flip. Cook for an additional 30 seconds until slightly crispy on the edges and browned.
8. Transfer to a rack to cool.
9. Continue to cook crepes, placing cooked crepes on top of the stack.
10. You may chill or freeze the finished crepes (wrap well) if desired before assembly. If frozen, thaw in fridge for a couple hours before using.

Marshmallow Buttercream

1. While cake is cooling completely, make the frosting:
2. Combine flour and milk in saucepan over medium heat.
3. Stir constantly until reduced and thick. Look for a paste-like consistency. Stop when you can see the bottom of the pan remain when stirring through mixture.
4. Remove and cool.
5. Cream butter and sugar 2-3 minutes until light and fluffy.
6. Add cooled flour mixture and mix at medium/medium-high speed until mixed thoroughly.
7. Be sure to scrape sides.
8. Mix in vanilla.
9. Optionally, use a sieve to strain any lumps.
10. Whip in marshmallow cream.

Chocolate Ganache

1. Place finaely chopped chocolate in heat-safe bowl.
2. Warm heavy cream in microwave for 30-60 seconds, stirring often to prevent any burning.
3. Pour hot cream over chocolate and allow to sit for 5 minutes.
4. With a spatula, gently mix until fully melted.
5. Cool slightly.

Finishing

1. Alternate the crepes and marshmallow buttercream. I used a scoop to keep the buttercream amount consistent. It should be quite thin between each layer.
2. Top with ganache and crushed graham crackers.
3. Place marshmallows on top.
4. Toast when ready to serve.
5. Enjoy! Find more recipes on SouthernFatty.com
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